This restaurant is named after the farmhouse where Mikel Zuaznabar, head chef, was born. It is a good example of Guipuzcoan cuisine and is at the vanguard of Basque cuisine.
You get generous servings at very reasonable prices. Basque cuisine at its best. Dishes such as 'Crema de congrio con colas de carabinero'or 'Empanado de morros and mollejas with foie-gras' or 'los Morros de ternera con salsa de cebolla'...
The desserts are recommended, not only for their presentation like the chocolate pyramid and raisin ice cream but also for their excellent quality.
| Address, map in google and telephone number: Pº de Belate, 7-8. (Tolosa) 26 Kms from Donostia-San Sebastián. Tel: 943 65 5453. |
| Chef: Mikel Zuaznabar |
Recommended dishes: Fresh artichokes with foie and olive vinagrette. For dessert: almond pastry with chocolate mousse and raisin ice cream |
Further information: Closed Sunday nights, Mondays and 15 days after carnival, Easter week and 15 days in August |
| Rating in the following gastronomic guides | ||
| Michelín | Gourmetour | Campsa |
| - stars | 7 | - suns |
| Related links | |
| Vegetarian restaurants in Spain |
| Photos of Spain |
| Fiestas in Spain |
| Spanish culture |
| Buying property in Spain |
